121402 rose baked artichoke hearts Recipes

head broccoli , cut into flowerets, olive oil, dried hot pepper flakes, garlic cloves, minced, marinated artichoke hearts, drained and halved, lime , juice of

frozen spinach (thawed and drained ), cream cheese, butter, artichoke hearts (drained and quartered ), parmesan cheese, crushed buttery crackers

kosher or fine sea salt, plus 1 tsp, dried linguine, extra-virgin olive oil, jerusalem artichokes , cut on the diagonal into slices 1/4 in/6 mm thick, freshly ground pepper, red pepper flakes, red onion, thinly sliced, quartered artichoke hearts in water, drained and patted dry, garlic cloves, thinly sliced, fresh lemon juice, sliced fresh mint, freshly grated pecorino romano cheese for garnish

marinated artichoke hearts, drained and chopped, cooked brown rice, chilled, cheddar cheese, shredded, eggs, milk, dried mustard, paprika, salt and pepper

artichoke hearts, wine vinegar, artichoke hearts, quartered, louisiana hot sauce, garlic, salt, lea & perrins worcestershire sauce, olive oil, lemon juice

uncooked wild rice, consomme, water, salt, butter, chopped onion, garlic, minced, marinated artichoke hearts, chopped fresh parsley, oregano

frozen artichoke hearts, olive oil, prosciutto, minced fresh parsley, minced fresh basil, salt and pepper, balsamic vinegar

olive oil, onion, chopped, garlic cloves, minced, skinless chicken breast halves, flour, frozen artichoke hearts, mushroom (sliced ), chicken stock, red wine, thyme, salt, pepper

marinated artichoke heart quarters, drained and liquid reserved, center cut bacon, cut in half

arborio or carnaroli rice, canned artichoke hearts, chopped, dry white wine, freshly ground pepper, hot chicken broth, salt, onion, minced, taleggio, cubed, unsalted butter

dried porcini mushrooms, red potatoes (or white rose potatoes), frozen artichoke hearts (or 1 14-oz. can), garlic cloves, minced, dry white wine, store-bought pasta sauce (tomato-mushroom sauce preferred or your choice of another ready-made sauce), kalamata olive, pitted, olive oil (or less if desired), salt & freshly ground black pepper, fresh rosemary, finely chopped (or fresh basil)

pesto sauce, chopped arugula, frozen artichoke hearts, thawed or 1/2-3/4 cup marinated artichoke hearts, white balsamic vinegar (optional), chopped red onion, chopped greek olive, pine nuts (pignoles), shredded gruyere (or combine several cheeses) or 1/2-3/4 cup mozzarella cheese (or combine several cheeses) or 1/2-3/4 cup your favorite white cheese (or combine several cheeses), olive oil (optional), fresh ground black pepper , to taste

heart romaine lettuce, shredded, picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department), hearts of palm, drained, prosciutto, quartered artichoke hearts in water, drained, pecorino romano or asiago, balsamic vinegar and extra-virgin olive oil, for drizzling, salt and pepper

unbleached all-purpose flour, half of a 1/4-oz package) fast-acting yeast, water (130of.), olive oil, sugar, salt, hot italian sausage , casing discarded and the sausagechopped, chopped onion, garlic clove, or to taste, minced, dried oregano, crumbled, dried basil, crumbled, yellow cornmeal for sprinkling the baking sheet, a 14-oz can italian tomatoes, drained, chopped fine , and drainedwell again in a colander, a 6-oz jar marinated artichoke hearts, drained, rinsed , andpatted dry, coarsely grated mozzarella, freshly grated parmesan

frying chicken, quartered, artichoke hearts, drained, tomato sauce, dry sherry or 3/4 cup white wine, oregano, fresh basil or 1/4 tsp dried basil, garlic powder, salt and pepper

whole artichoke hearts (in water), fresh mushrooms (sliced ), salt, black pepper, olive oil, flavored breadcrumbs, parmesan cheese

pizza dough, boneless skinless chicken breast, browned and diced, pesto sauce, minced or crushed garlic, mozzarella cheese, parmesan cheese, crumbled feta cheese, marinated artichoke hearts, diced (i use only the solid part of the hearts, not the leaves), onion, diced, green pepper, diced, sliced mushrooms, sun-dried tomato

hearts romaine lettuce, chopped, hearts of palm, drained and sliced 1-inch thick on a bias, artichoke hearts in water, drained and quartered, orange marmalade, lemon, juiced, dijon mustard, salt and freshly ground black pepper, extra-virgin olive oil, sliced almonds, toasted